Hígado de cordero encebollado

Ingredients for 3 servings:

• 500 g lamb liver, cut into 2 x 2 cm cubes, you can also use veal liver or pork liver
• 3 large onions, cut into half rings
• 200 ml white wine
• 100 ml meat broth, very strong
• 3 cloves garlic, thinly sliced
• 2 bay leaves
• 1 tsp marjoram
• 1 chili pepper(s), optional
• 1 tbsp flour
• salt and pepper
• olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Lamb liver with onions

Sauté the onions in a pan with the oil for about 5 minutes until translucent. Lightly dust the liver pieces with flour and add them to the onions, along with the garlic, bay leaves, and chili pepper. Fry briefly, then add salt, pepper, and marjoram. Deglaze with the wine and meat broth. Simmer for about 7 more minutes, season to taste, and then serve. Serve with boiled potatoes, mashed potatoes, or rice. Lamb liver doesn’t mind a little longer cooking time and doesn’t harden as quickly. For pork or veal liver, the cooking time may need to be adjusted according to the thickness.